1 medium egg white
3 tablespoons honey, preferably mānuka
finely grated zest of 1/2 lemon
3 tablespoons lemon juice 6 large or 9 small nectarines, preferably loose stone
1 cup fine mānuka wood chips
200g soft goat’s cheese or goat’s curd
200ml cream
1 teaspoon activated charcoal (6 gel capsules, emptied)
35g flour, sifted
50g caster sugar
25g butter, melted, cooled

Smoked fruit should be delicate, so I smoke these nectarines for 10 minutes only and really try to manage the heat, which I find easier over my gas hob. But this means you need to close the foil tightly to avoid a smoke-smelly house. Activated charcoal is very on trend right now, having made its way into ice cream, lattes, cocktails and even burger buns.

It imparts a subtle smoky flavour and a striking black hue to food to which it’s added, and I love the way the black wafers contrast with the white mousse in this recipe. You can get activated charcoal from pharmacies and health or wholefood stores.


2.Gently heat the honey and lemon zest and juice, stirring to combine.
3.Cut the nectarines in half and remove the stones, or if this is difficult, cut them into quarters to remove the stones.
4.Put in a bowl with the honey-lemon mix and mix to coat.
5.Find a suitable baking/roasting dish or frying pan and a rack that will fit inside or on top of it.
6.Remove the nectarines from the honey-lemon mix, reserving any leftover liquid, and arrange the fruit on the rack, cut side up.
7.Join two large pieces of foil together by folding the seam over several times and use this to line the dish or pan.
8.Spread the wood chips in an even layer in the bottom of the foil-lined dish or pan.
9.Heat the wood chips over medium-high heat until they start smoking.
10.Reduce the temperature to low, place the rack of nectarines over the dish or pan and bring the foil up over the rack to cover, making a sealed package.
11.Heat on low for 10 minutes – it’s important the temperature is low as too high a heat will cause the fruit to taste acrid.
12.Carefully remove the dish or pan from the heat and take it outside, then open the package.
13.Put the fruit back into the honey-lemon mix and leave to cool.
14.Refrigerate until needed.
15.To serve, beat the goat’s cheese or curd with a wooden spoon to soften and make smooth, then beat in the cream.
16.Serve the smoked nectarines with the mousse, drizzled with the honey-lemon mix.
17.Serve with activated charcoal wafers.
19.Preheat the oven to 190℃.
20.1 teaspoon activated charcoal (6 gel capsules, emptied)
21.Fold in the charcoal, flour and caster sugar until mixed through, then fold in the butter.
22.Put well-spaced teaspoonfuls of the mixture on trays lined with baking paper and spread out to thin using the back of a knife or a palette knife.
23.Serve with the smoked nectarines and goat’s cheese mousse.

Recipe and Styling Fiona Smith / Photography Aaron McLean / Styling Ellen J Hemmings

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